Description
Chili Mac is a hearty one-pot dish that combines the bold flavors of chili with the creamy comfort of macaroni and cheese, perfect for family meals or gatherings.
Ingredients
- 1 lb. ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25 oz. packet chili seasoning mix
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- ½ cup chicken broth (or beef broth)
- 15 oz. can kidney beans, drained
- 2 cups elbow macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 3 cups cheddar cheese, shredded (1½ cups for sauce, 1½ cups for topping)
- Fresh parsley, for garnish
Instructions
- In a large pot, cook and crumble the ground beef over medium-high heat for 2 minutes. Add diced onions and cook for 5 more minutes until browned and softened. Drain excess grease.
- Add diced bell peppers and garlic; cook for 4 minutes until softened.
- Stir in chili seasoning mix and tomato paste; cook for 1 minute.
- Add tomato sauce, diced tomatoes, and broth. Stir and bring to a boil. Reduce to a simmer, partially cover, and let simmer. Add kidney beans during the last 10 minutes.
- Preheat oven to 400°F (200°C). Boil salted water and cook macaroni until just al dente. Drain and set aside.
- In another pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes.
- Gradually add heavy cream and milk, stirring until it simmers. Stir in mustard powder, onion powder, salt, pepper, and hot sauce.
- Reduce heat to low, add 1½ cups cheddar cheese, and stir until melted. Add macaroni and mix.
- Add chili to macaroni and cheese mixture and stir to combine thoroughly.
- Transfer to a baking dish, top with remaining 1½ cups cheddar cheese, and bake for 5 minutes until melted. Garnish with parsley before serving.
Notes
- Mix in Monterey Jack cheese for variation.
- Substitute or omit beans as preferred.
- Adjust hot sauce for spiciness.
- Prepare chili in advance and refrigerate.
- Store leftovers for 3 days or freeze for longer storage.
- Reheat with a splash of milk if needed.
Nutrition
- Serving Size: 1.8 cups
- Calories: 460
- Sugar: 6g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
